Vancouver  - Savoury Chef Foods Ltd.


“Our heartfelt thanks and appreciation to you, Chef Taryn, Kathy, and your entire staff! We had a wonderful evening and I’m just starting to get some feedback together — I will pass along what I get!

I do know the two appetizers – beef carpaccio and the butternut squash bisque were both a delicious big hit with everyone! And, I knew quite a few of our group had never had duck before but I was surprised at how many folks (many native Vancouverites too) had never tasted black cod/sablefish before and it was a big hit with everyone too.

The wines paired awesome with the mains! The Leon Monbach was delicious with the cod and I knew our pickier wine drinkers would appreciate the Herder Cab Franc, which paired perfectly with the duck! I also liked having the duck served second.

Having the pork to follow with the Mercurey Bourgnonge worked great (especially for those that found the Herder a little big for their liking).”
– Jennifer Tyler, Project coordinator


The Menu and Wine Pairings


peking style duck
in a ginger crepe cup with a spring onion snap pea salad, chili honey hoisin

japanese tuna tartare
in a cucumber roll flavoured with ponzu, ginger, and soy

crab cakes
mini BC dungeoness crab cakes flavoured with cilantro, chive, lime with a cilantro lime cream


pemberton meadows beef carpaccio
thinly sliced raw ‘pemberton meadows’ beef tenderloin, edamame, daikon micro greens and a ginger ponzu dressing, toasted sesame seeds

butternut squash and crab bisque
a light and thai flavoured butternut squash bisque with coconut milk with a chili crab spring roll

  • Wine – Prosecco Sachetto


chinese green salad
mixed asian micro greens: tatsoi, celery, daikon, with baby cucumber, spiced cashews and a roasted sesame soy vinaigrette

third – served family style

miso chili black cod
with zucchini spaghetti, micro greens, lotus root chips

  • Pinot Blanc Silvaner Blend – Leon Monbac – 2008

yarrow meadow duck breast
Israeli couscous and mushroom ragout, orange and ginger carrots

  • Cab Franc – Herder Winery – 2007

five spice roasted pork
Chinese five spice roasted “Sloping Hill Farms” pork loin with spicy black bean and cashew green beans

  • 2002 – Château de Chamilly – Mercurey – ER CRU

jasmine rice medley
with shitake mushrooms and crispy shallots

sweet plate

mille crepe
with vanilla crème pâtissière, and an asian kalamansi scented curd, coconut creme anglaise, toasted pistachios and candied ginger with chinese ginger Kalamanci Majong Chocolate.


matcha and cream profiteroles
profiteroles (cream puffs) filled with matcha cream, dipped in white chocolate, drizzled with dark chocolate

ginger almond praline

mixed macarons
black sesame macarons with passionfruit buttercream, strawberry and szchezuan peppercorn macarons

late night cheese

cheese platter
assorted fine local and international cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads

Featured Cocktails and Martinis

  • Pear and Ginger Martini
  • Lemongrass Lychee Martini
  • Pomegranate Martini